1 pound fresh bay scallops

Salt

Pepper

2 T. butter (divided into two pieces)

1 tsp. olive oil

2 T. minced shallot

1/4 C. white wine

2 T. lemon juice

1 tsp. chopped thyme

 

Rinse scallops and pat dry. Sprinkle with salt and pepper.  Add oil and 1 T. butter to a large skillet; heat over medium high heat about 1 minute. Add scallops to pan, a few at a time, cooking 1-2 minute per side or until they are golden brown on the outside but still translucent in the middle. Place scallops on a heated platter and cover with foil. Return skillet to burner and add shallots and cook for about 2 minutes. Add wine, lemon juice and thyme to pan and cook another 2-3 minutes. Remove from heat and stir in remaining T. of butter. Return scallops to the pan and toss with the sauce. Serve immediately.  Note: You can sauté scallops in olive oil or other oil only; adding some butter, however, gives them a nice golden brown color.